Ingredients
For the Flank Steak
- Redefine Flank Steak (200g), defrosted
- 1 package
- Olive oil (30g)
- 2 tbsps.
- Maldon salt (to taste)
- Freshly ground black pepper (to taste)
- Vegan butter (30g)
- 2 tbsps.
- Thyme sprigs (1g)
- 3
- Garlic cloves, crushed (6g)
- 2
For the Plant-Based Peppercorn Sauce
- Vegetable stock (240g)
- 1 cup
- Whole black peppercorns, cracked (8g)
- 1 tbsp.
- Garlic clove, crushed (3g)
- 1
- Brandy (80g)
- 1/3 cup
- Vegan Worcestershire sauce (45g)
- 3 tbsps.
- Dijon mustard (15g)
- 1 tbsp.
- Plant-based double cream (300g)
- 1.25 cups
- Parsley, chopped (8g)
- 2 tbsps.
Method
Cook the Redefine Flank Steak . Heat olive oil in a non-stick pan over medium/high heat. Rub the Redefine Flank with oil, salt and pepper and put it in the pan. Cook for approx. 3 minutes per side until caramelised crust forms. When the Flank is semi ready, add butter, thyme and garlic to the pan.
As the butter melts, use it to baste the steak. Continue doing this until the last side has finished cooking.
Prepare the Vegan Peppercorn Sauce. In a small pan, bring the vegetable stock to a boil and simmer until it’s reduced by half.
Add cracked peppercorns, garlic, brandy, Worcestershire sauce, mustard, double cream and parsley. Bring to a boil and later reduce the heat to a bubbling simmer. Cook until the peppercorn sauce coats the back of a wooden spoon.
Assembling the dish. Place the flank steak slices on a plate, drizzle with peppercorn sauce, and serve with your favourite side dish, such as blanched green beans.
Bon Appétit!
Made with
Redefine Flank SteakView product →
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Vanessa